Shrimp Chowder with Corn and Bacon | How to Make a Corn Chowder Base that is Delicious on it's Own

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is a leaner protein option, while canned tuna is more economical.

Shell the corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 3 cups water; bring to a boil, cover and simmer while you continue.

This step is optional: In a large, wide pot, add the bacon and turn the heat to medium. Cook until most of the fat has rendered and the bacon is crisp, stirring occasionally, about 6 minutes. Transfer bacon to a paper towel-lined plate, leaving as much fat as possible in the pot. Set bacon aside for serving. If using shrimp, pat dry with paper towels and toss with 1/4 teaspoon salt. Now, add shrimp to the pot. Cook until just opaque, about 30 seconds per side. Turn off the heat. Using tongs or a slotted spoon, transfer shrimp to a medium bowl and set aside, leaving the fat in the pot.

In the same pot you cooked the shrimp and butter, melt the butter or oil over medium-high heat. Or if you are making a corn chowder only base, grab a pot and melt butter or oil over medium heat. When butter melts or oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two.

After corn cobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels, milk and shrimp (if using), and heat through. Taste, and adjust seasonings. Garnish with the parsley, and crispy bacon bits and serve.

Cooking Techniques

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